–salmon (size of 3 decks of cards, one-half pound)
–crushed almonds (use a food processor)
–broccoli (half a head, fresh)
–salt and pepper
–chicken broth (non-fat, low sodium)
–great Northern beans (dried; soak overnight)
–Bac’n pieces (soy bacon)
–barbecue sauce (bottled; I use original Bull’s Eye)
–onion (1, medium)
1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker. Add 1 chopped, medium onion. Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce. Add chicken broth just a little above the top of the food. Cook on low for 6 hours. Place the setting on “warm” until time for dinner.
2 – Place salmon in a large, covered baking dish with a little water. Add broccoli florets around the salmon. Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil. Sprinkle crushed almonds atop the entire dish. Add one-third cup of soy sauce. Set aside.
3 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cups of chicken broth. Season with olive oil. Stir well. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
4 – Microwave the salmon for 6 minutes on high.
5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.
–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.